Each week, OMRF Chief Medical Officer Dr. Judith James opens “Adam’s Journal” to answer a medical question from Adam Cohen, OMRF’s senior vice president & general counsel.
Adam’s Journal
I just returned from a delicious dinner where I ate a mouth-wateringly good plate of noodles seasoned at what was advertised as a “medium” spice level. However, as I write this, my mouth is – at least figuratively – still on fire.
What is happening to my body when it reacts this way? I know that pain is generally a signal that our systems send when they want us to stop doing something. Should I interpret my tingling lips in this same way?
Dr. James Prescribes
The “heat” in many spicy foods comes from chiles. They contain the compound capsaicin, which binds to receptors in our digestive tracts, including in the mouth.
When capsaicin – and, to a lesser extent, chemicals found in other “hot” foods like horseradish and mustard – attaches to these receptors, the receptors send a signal to the brain. That message, though, is different than those typically triggered by food.
The receptors in the gastrointestinal tract react the same way as if they were – literally – exposed to a flame. As a result, the body responds as it would to high temperatures: by shedding heat.
That is why people often sweat when they consume a particularly hot dish, like spicy wings or many Thai and Mexican dishes. The lip-tingling sensation you feel is a byproduct of this reaction.
If you have stomach issues like reflux or gastritis, an inflammation of the stomach lining, eating spicy foods can cause abdominal pain or other GI distress. And even in those without pre-existing conditions, it can sometimes cause heartburn, stomach aches and diarrhea.
Even though eating spicy foods can be uncomfortable for a short period of time, research has not shown any long-term health risks associated with their consumption. And some limited studies in this area appear to show the opposite.
One examination of capsaicin supplements suggested they may speed up people’s metabolisms, causing them to burn extra calories, although these results need additional investigation. And an analysis of almost 500,000 people in China found that those who ate spicy foods six or seven days a week over a period of years had a 14% lower risk of dying than those who limited their intake of spicy meals to less than once a week.
More research is needed to gauge whether spicy foods do, indeed, bring health benefits. But based on what we know now, if they don’t cause you GI issues and you don’t mind a little “cooling off” period following a meal, there’s no reason to steer clear of spicy foods.
–
James is executive vice president and chief medical officer of the Oklahoma Medical Research Foundation. Cohen, a marathoner, is OMRF’s senior vice president and general counsel. Send your health questions to contact@omrf.org.
